Coconut Macaroons with Chocolate Dip
These delightful coconut macaroons are crispy on the outside, chewy on the inside, and perfectly dipped in rich dark chocolate. They're naturally gluten-free and make an elegant, crowd-pleasing treat for any occasion.
Ingredients
Ingredients
- 3 cups sweetened shredded coconut finely shredded for best texture
- 3/4 cup sweetened condensed milk not evaporated milk
- 1 tsp vanilla extract pure vanilla recommended
- 2 large egg whites room temperature
- 1/4 tsp salt fine sea salt
- 6 oz dark chocolate chips 60-70% cacao recommended
- 1 tbsp coconut oil refined for neutral flavor
Notes
Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Make-Ahead: Macaroons can be baked and frozen without chocolate for up to 2 months; dip in chocolate after thawing. Variations: Add 1/4 cup chopped almonds or pistachios to the coconut mixture, or use white chocolate for the dip. For a lighter texture, toast the coconut before mixing. Serve at room temperature for the best flavor and texture.